Salsa Piemontese- Piedmontese Sauce (Piedmont)

Appetizers

Bring the water to a boil and add the meat extract. Keep at simmering point. 

Pound the anchovies, truffle, shallot, garlic, parsley and egg yolk to a paste in a mortar. Rub this paste through a sieve into the simmering liquid and continue to cook gently.

Mix the potato flour with enough cold water to make a thin paste. Stir this into the pan and continue stirring until the sauce thickens.

Add a few drops of olive oil and lemon jiice to laste, stir thoroughly, add the pepper, and stir once more. 

This saice is usually served with steak, roast beef or tournedos.

Some salted anchovies are inclined to be over-salted and should be quickly washed in warm water or vinegar before being added to the sauce. Canned anchovies can be used in this recipe but should first be wiped free of oil.